Spicy Yogurt Dip with Vegetables

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Spicy Yogurt Dip With Vegetables

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<RcpE name= " Spicy Yogurt Dip With Vegetables " author= " Gourmet Magazine " >

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<![CDATA[

* Exported from MasterCook *

 

Spicy Yogurt Dip With Vegetables

 

Recipe By :Gourmet Magazine

Serving Size : 0 Preparation Time :1:30

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups plain yogurt

4 fresh jalapeno chilies

1 1/2 tablespoons coriander seeds

2 teaspoons fennel seeds

1 teaspoon cumin seeds

1/4 cup water

1 tablespoon vegetable oil

1/2 cup fresh mint leaves -- chopped

1/2 cup fresh flat-leafed parsley leaves -- chopped

1/4 cup dry-roasted peanuts -- chopped

1 teaspoon finely grated fresh lime zest

1 tablespoon fresh lime juice

ACCOMPANIMENTS:

potato chips

assorted raw vegetables such as: cherry to

 

In a cheesecloth-lined sieve set over a bowl, drain yogurt, chilled, for 1 hour.

Discard liquid. Wearing rubber gloves, seed and devein jalapenos, reserving 1/4

teaspoon seeds. Cut chilies into pieces and in a blender purée with reserved

chile seeds, coriander, fennel, and cumin seeds, and water until smooth.

 

In skillet heat olive oil and cook chile purée, stirring frequently, until

liquid evaporates, about 3 minutes, and cool completely.

 

In a bowl stir together mint, parsley, and peanuts yogurt, chili purée, lime

zest and lime juice. Taste and adjust with salt and pepper, to taste. Dip may be

made 2 days ahead and chilled, covered. Serve with chips and vegetables.

 

Source:

" CL9718: Summer Sensations "

S(Formatted by):

" KETS on 01 Aug 2001 "

Yield:

" 2 1/2 cups "

Start to Finish Time:

" 1:35 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 724 Calories; 50g Fat (59.3% calories

from fat); 30g Protein; 47g Carbohydrate; 10g Dietary Fiber; 62mg Cholesterol;

563mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 2 Non-Fat Milk; 9 Fat; 1 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 3786 0 0 0 0 0 0 3394 0 3953 0 0 0 0

 

]]>

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<CatS>

<CatT>

Appetizers

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<IngR name= " plain yogurt " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " fresh jalapeno chilies " qty= " 4 " >

<INtI>

3786

</INtI>

</IngR>

<IngR name= " coriander seeds " unit= " tablespoons " qty= " 1 1/2 " ></IngR>

<IngR name= " fennel seeds " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " cumin seeds " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " water " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " vegetable oil " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " fresh mint leaves " unit= " cup " qty= " 1/2 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " fresh flat-leafed parsley leaves " unit= " cup " qty= " 1/2 " >

<IPrp>

chopped

</IPrp>

<INtI>

3394

</INtI>

</IngR>

<IngR name= " dry-roasted peanuts " unit= " cup " qty= " 1/4 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " finely grated fresh lime zest " unit= " teaspoon " qty= " 1 " >

<INtI>

3953

</INtI>

</IngR>

<IngR name= " fresh lime juice " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " ACCOMPANIMENTS: " code= " S " ></IngR>

<IngR name= " potato chips " ></IngR>

<IngR name= " assorted raw vegetables such as: cherry tomatoes, trimmed radishes,

cucumber spears, celery sticks " ></IngR>

<DirS>

<DirT>

In a cheesecloth-lined sieve set over a bowl, drain yogurt, chilled, for 1 hour.

Discard liquid. Wearing rubber gloves, seed and devein jalapenos, reserving 1/4

teaspoon seeds. Cut chilies into pieces and in a blender purée with reserved

chile seeds, coriander, fennel, and cumin seeds, and water until smooth.

</DirT>

<DirT>

In skillet heat olive oil and cook chile purée, stirring frequently, until

liquid evaporates, about 3 minutes, and cool completely.

</DirT>

<DirT>

In a bowl stir together mint, parsley, and peanuts yogurt, chili purée, lime

zest and lime juice. Taste and adjust with salt and pepper, to taste. Dip may be

made 2 days ahead and chilled, covered. Serve with chips and vegetables.

</DirT>

</DirS>

<Srce>

CL9718: Summer Sensations

</Srce>

<AltS label= " Formatted by " source= " KETS on 01 Aug 2001 " />

<Yield unit= " cups " qty= " 2.500000 " />

<TTim elapsed= " 1:35 " />

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